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Business Thu Jul 24 2008
In these lean times, I like to brew my own coffee at home to save some change. However, the process can be trickier in the summer when what I really want is iced coffee. Here are some tips I've picked up along the way:
First, the guys at Intelligentsia's Randolph Street location tell me that my brewing method is perfect: I just make a pot of coffee like I always do, nice and strong. They recommend avoiding darker roasts, which don't taste as good on ice.
Once the coffee is ready, I pour a big glass and stick it in the freezer. By the time I'm finished showering, the coffee isn't exactly cold, but it's not piping hot, either. I fill my thermos with ice cubes made from coffee leftover from the previous day, and then pour in my chilled coffee and a spot of half and half.
Lately, I've been sweetening the brew with a homemade almond simple syrup. I bring one-third of a cup of water and one-third of a cup of sugar to a boil, then let it simmer for just a couple of minutes until the sugar dissolves completely. I take the pot off the heat and stir in a bit of almond flavoring to taste.
Incidentally, Intelligentsia's new summer drink, GG's Horchata -- rice milk, espresso, simple syrup and a dash of cinnamon -- is a refreshing change of pace on days when I don't feel like firing up my pot at home.